South Asian-Style Shrimp Curry
with Cilantro Rice and Crispy Bacon
Crispy, spiced bacon is the perfect crumble for tonight's South Asian-inspired shrimp dish. Fluffy basmati rice will drink up all the velvety smooth coconut sauce!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Indian Spice Blend
Sweet Bell Pepper
Not included in your delivery
Before starting, preheat the oven to 450°F.Wash and dry all produce. Arrange bacon strips in a single layer on a parchment-lined baking sheet. Sprinkle with 1 tsp Indian Spice Mix (dbl for 4 ppl). Roast bacon in the middle of the oven until crispy and cooked through, 10-12 min.**Transfer bacon to a paper towel-lined plate and set aside.
Meanwhile, heat a medium pot over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then rice. Cook, stirring often, until toasted, 1-2 min. Add 1 1/4 cups water (dbl for 4 ppl) and bring to a boil over high. Once boiling, season with salt, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.
Meanwhile, peel, then cut onion into 1/4-inch pieces. Roughly chop cilantro. Core, then cut pepper into 1/4-inch slices.
Heat a large non-stick pan over medium heat. When hot, add 2 tbsp butter (dbl for 4 ppl), then onions, peppers, peas and remaining Indian Spice Mix. Cook, stirring often, until peppers soften slightly, 3-4 min.
Add coconut milk, curry paste, ginger-garlic puree and shrimp to the pan with veggies. Cook, stirring often, until curry thickens slightly and shrimp are cooked through, 3-4 min.** Season with salt and pepper, to taste.
Fluff rice with a fork, then stir in cilantro. Divide rice between bowls. Top with shrimp curry. Crumble bacon over top.